I often buy bread loaves at the store and use them for sandwiches, french toast, etc. I don't particularly like using the heels for those purposes though, because of the texture and taste - heels don't make for a good sandwich, they can't absorb the eggs for french toast, and they get way too crispy for regular toast (and don't soak up butter!). This means that I end up with dozens of leftover heels.

I hate throwing away food, so... what are some alternative uses? Is there any good use for leftover bread heels?

I've always found that if you ever use breadcrumbs for much of anything significant, you can save all the heels you want and still never make enough breadcrumbs. You might not need to go past the first item in the list!
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Jefromi♦Apr 22 '12 at 1:05

Try making panzanella of some sort: stale, hard bread becomes quite nice if you chunk it up (I used a meat tenderizing mallet) and soak it in tomato, olive oil, basil, onion, etc. As you might expect, this is pretty versatile - we typically use whatever fresh herbs we have on hand, you can play with different types of oils and vinegars. 101 Cookbooks even had a rather interesting strawberry panzanella recipe I intend to try the next time our strawberries aren't immediately eaten fresh.

Scald (not boil) 3½ cups milk. While milk is heating, break bread heels into pieces, and place in a bowl. When milk is scalded, add add ¼ cup butter. When melted, pour over the bread heels that you have broken into pieces.